• 1 pound rigatoni with lines
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 8 slices pancetta, chopped
  • 1 large onion, chopped
  • 1 fresh bay leaf
  • 6 cloves garlic, chopped
  • 1/2 cup chicken stock
  • 1 28-ounce can crushed San Marzano tomatoes
  • 1/2 cup grated Parmigano Reggiano, plus some to pass at the table
  • 1/4 cup flat-leaf parsley leaves, chopped (about a handful)

Place a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.

While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Once hot, add the pancetta and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.

Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.